Need some help

[BamaProud]

I'm aging a ~7.5 pound standing rib roast. I plan on 14 days. Everything I read says 40 degrees is the max temperature for aging. My wine fridge that has a built in fan only cools to 46 degrees. Is that really too warm to be safe? I have aged beef in it before with good results(7 days).

My other option is a mini-fridge, but I do not have air-flow control in it. What would you do? Transfer to the mini-fridge or let is roll in the wine fridge?

 

[John3]

Could you add some dry ice or frozen 2 liters to the bottom of the wine fridge to get the temp down some maybe? I'm not sure about the safe temp part, but maybe something like that could make the wine fridge cooler.

 

[BamaProud]

I kinda figured that would be the response. It worked nicely last time aging only a week...but I reckon I just got lucky. Not worth risking losing $80+ worth of meat. Its only been in the wine fridge for a little over 24 hrs...will transfer it tomorrow and find a battery operated fan.

 

[mike243]

go to a camper store and they have fans to put in fridges that will run 2 weeks on a D battery,it helps to keep the temps more stable

 

[BamaProud]

Nahhh, wouldn't fit. I'm just gonna pick up a little battery operated fan.